Shrimp Salad

Southern.Crockpot's picture

Jan. 04, 2012

Ingredients

Water 3 Cup (48 tbs)
Unpeeled medium shrimp 1 Pound (Fresh)
Unflavored gelatin 2 Tablespoon (2 Envelopes)
Water 1/2 Cup (8 tbs)
Canned tomato soup 10 3/4 Ounce , undiluted (1 Can)
Cream cheese 8 Ounce , softened (1 Package)
Mayonnaise 1 Cup (16 tbs)
Lemon juice 1 Tablespoon
Worcestershire sauce 1 Dash
Hot sauce 1 Dash
Chopped celery 1 Cup (16 tbs)
Grated onion 1 Tablespoon

Directions

MAKING

1. In a saucepan, bring 3 cups water to a boil; add shrimp, and return to a boil.

2. Lower heat and simmer for 3 to 5 minutes.

3. Remove shrimp, drain well; rinse with cold water.

4. Peel shrimp; using a knife, cut each in half. Cool.

5. In a bowl, soften gelatin in 1/2 cup water, and set aside.

6. In a heavy saucepan, pour soup ; bring to a boil over medium heat, stirring constantly.

7. Take away from heat, and add unflavored gelatin, stirring until gelatin is dissolved. Cool mixture completely.

8. In a bowl, add cream cheese; add soup mixture, and with a hand blender beat until blended.

9. Add in shrimp and remaining ingredients.

10. Transfer into an oiled 5-cup mold; refigerate until firm.

SERVING

11. Serve on 6 individual salad plates.

Recipe Summary

Difficulty Level: Medium
Cook Time: 15 Minutes
Ready In: 15 Minutes
Servings: 6

Nutrition Facts

Serving size

Calories 508Calories from Fat 386

 % Daily Value*

Total Fat 43 g66.2%

Saturated Fat 10 g50%

Trans Fat 0 g

Cholesterol

Sodium 570 mg23.75%

Total Carbohydrates 7 g2.3%

Dietary Fiber %

Sugars 3 g

Protein 22 g44%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet